Put carrots and rutabaga in a 5- to 6-quart pot; add water to cover. Bring to a boil, reduce heat, cover, and boil gently 25 to 30 minutes until very tender.

Drain in a colander, return to pot, add butter, salt, and pepper, and mash until just in small pieces, not smooth. Stir in dill. Transfer to a microwave-safe serving dish, cover, and refrigerate up to 1 day.

Heat in microwave, stirring once or twice.

Tips & Techniques

Peel and cut the carrots and rutabaga up to 3 days ahead. Bag together and refrigerate. Cook and mash up to 1 day ahead. Spoon into microwave-safe serving dish, cover and refrigerate. Reheat in microwave.

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